Chicken Taco Soup is a perfect soup for the colder months. Made with diced tomatoes with green chiles, corn, and a creamy broth, your whole family will enjoy this quick and easy recipe and it will certainly elevate your taco Tuesday!
Heat a heavy bottom pot or dutch oven over medium heat with olive oil, then add the onion and sauté for 3-5 minutes, or until softened.
1 tablespoon olive oil, 1 small onion,
Add the ro-tel, chicken bone broth, taco seasoning, and corn to the pot. Mix until combined. Then increase the heat to medium-high and bring to a boil.
1 10 ounce can of ro-tel diced tomatoes & green chillies,, 3 cups chicken bone broth, 1 packet of taco seasoning, 1 cup frozen corn
Add the cream cheese and reduce the heat to medium-low. Stir until cream cheese has melted into the soup.
8 ounces cream cheese,
Add the chicken and cook for 5-6 minutes, stirring occasionally.